Home Health Aide Student Portal

Click on the skills to review procedures discussed in this chapter.

Opening Procedure

Wash hands

Knock on the door

Introduce yourself

Explain the procedure clearly, using eye contact and ensuring understanding

Provide privacy (if needed)

Ensure bed is at proper height for procedure, bed is locked, and side rail is down for good body mechanics

Use gloves on any procedure that might provide exposure to blood or body fluids

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Feeding the Dependent Client With Use of Feeding Assistive Devices

When: A client who is dependent must be assisted whenever she eats or drinks.

Why: Some clients are not able to eat or drink without assistance. It is imperative that clients who are dependent on others to feed them be assisted on a frequent and regular basis in a respectful and hygienic manner. Use of feeding assistive devices can support the nutritional and hydration needs of the client. Always follow the care plan to determine which assistive devices are needed.

What: Supplies needed for this skill include:

  • Any adaptive equipment as indicated on the care plan
  • Washcloth or disposable wipes

How:

  1. Complete your opening procedure steps.
  2. Verify the client’s diet and that the meal complies with the specified diet as indicated on the care plan, such as
    • any prescribed diet, such as a low-cholesterol or diabetic diet;
    • a mechanically altered diet; and
    • thickened liquids.
  3. Wipe the client’s hands with a washcloth or a disposable adult wipe, or encourage the client to wash her hands prior to the meal.
  4. Ask the client if she would like a clothing protector. If so, place one around her neck or on her lap, as she desires.
  5. Sit next to the client; never stand.
  6. Ensure that the temperatures of the food and beverage are appropriate.
    • If the food seems to be too hot, use the spoon to measure out a very small amount and drop this on the inside of your wrist without the spoon touching your wrist. If the food is too hot on your wrist, it is too hot for the client. Wait to serve it until the food has cooled to an appropriate temperature.
    • Never blow on food to cool it.
  7. Engage the client in conversation.
  8. Ask the client if she would like any seasoning on her food.
  9. Ask the client what food she would like to start eating first.
  10. Encourage the client to feed herself as much as possible throughout the dining process. Encourage the use of adaptive feeding devices to support independence.
  11. Do not handle the food with bare hands; use silverware, a paper tissue, a deli glove, or a napkin to grasp ready-to-eat food such as sandwiches.
  12. Offer food on a spoon, when you are able, to prevent stabbing injuries. Fill the spoon only half full.
  13. Offer sips of fluids between bites.
  14. Monitor the client for “packing” food in her cheeks. You may need to remind the client to chew and swallow.
  15. When the meal is complete, wash the client’s hands and face with a washcloth or disposable wipe, as needed.
  16. Remove the soiled clothing protector, if used, and place it in a linen bag.
  17. Calculate the food and fluid intake as per the agency policy once the client has completed the meal.
  18. Complete your closing procedure steps.

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Closing Procedure

Ensure that the bedside table is within reach

Ask if the client needs anything before you go

Put bed in low position with side rail up, making sure bed is still locked

Remove gloves, if worn

Provide call light within reach

Open privacy curtain

Wash hands

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